Class [29]
Meats and Processed Food Products
Potato products of all kinds,In particular potato cakes, Crisps, Sticks,Dumplings, Potato fries, Croquettes, Hash brown potatoes, Potato fritters, Röstis, Potato pancakes; Including all the aforesaid goods in preserved, cooked, dried or frozen form, and semi-prepared or prepared meals, preparations and/or mixtures of the aforesaid goods; Frozen food, namely fish, poultry, molluscs and shellfish, vegetables, soups and other mixed dishes and prepared meals, where possible being composed mainly of one or more of the aforesaid goods, including combined with eggs, rice, maize, pasta and/or potatoes; Fish and fish products, Other seafood (not live) and goods made therefrom; Poultry and poultry products; Fish, poultry and vegetable extracts; Soups, bouillon; Fruits (not fresh), vegetables, mushrooms and pulses (cooked, frozen, dried or preserved); Fruit and vegetable paste; Vegetables snacks; Jams; Eggs, milk and milk products; Edible oils and fats; Including all the aforesaid goods in marinated and/or frozen and/or preserved form; Fruit and vegetable preserves, fruit jams, jams, all of the aforesaid goods being made from frozen products; Frozen milk products, namely whipped and un-whipped cream, with or without added fruits, including strawberries, raspberries, blueberries, oranges, cherries, currants, with or without added chocolate, nuts; Desserts of raspberries and cream, desserts of bananas and cream, desserts of cream and nuts; Curd and yoghurt preparations, namely ready-to-eat meals made from edible curd or yoghurt with varying fat levels with added fruits and/or chocolate and/or cocoa; Dry and liquid prepared meals, including frozen meals, consisting mainly of one or more of the following goods: fish, poultry, vegetables, potatoes, potato products, prepared fruit, cheese; Salads based on fish.
Class [30]
Staple Food Products
Dry and liquid prepared meals, including frozen meals, consisting mainly of one or more of the following goods, pasta, rice, sauces; Fruit sauces.
